Almond burfi recipe

Place milk powder in a bowl and gradually add 80ml water, stirring, until the mixture just comes together in a firm ball. Cover with plastic wrap and set aside for 1 hour or until the mixture is firm enough to crumble to a powder.

Using your fingertips, crumble the ball into a fine powder.

Place sugar and 125ml water in a saucepan over medium heat and bring to the boil. Add crumbled milk mixture and cook, stirring continuously with a spatula for 5 minutes or until mixture thickens and comes away from the side of the pan. Stir in ground almonds and cardamom, and cook for a further minute, then remove from heat. Colour with food colouring.

Grease a 30cm x 20cm slice pan and pour mixture into tray. Using a knife, score the top into 28 pieces. Refrigerate for 4 hours or until firm.

Cut burfi into pieces using the score marks as a guide and decorate with silver leaf, if using, to serve.

* Edible silver leaf is sold as thin flakes or sheets at Indian food shops, where it is known as vark, as well as cake decorating shops.

As seen in Feast magazine, Issue 7, pg52.

Photography by Alan Benson.